Wine Pairing Recipe: Savory Puff Pastry
Jeff's go-to recipe for an impressive appetizer or entree
How about savory puff pastry stuffed with your favorite meat and cheese? I might have enjoyed a little too much wine while making this, but I had fun.
I usually cut this up into squares and serve as an appetizer - it can sit at room temperature for awhile. This time, I cut the pastry into big squares and made a meal out of it with a side salad.
With only five ingredients, you can switch out the filling as you like. My favorite combo is sliced roasted turkey breast (which I buy from my grocery deli), Gruyere cheese and lots of Dijon mustard. You can also do roast beef and cheddar with your favorite mustard, ham and cheese, or roasted veggies with fontina. Super versatile!
I paired this with our Rosé of Cabernet wine and it was a fantastic combo. The cab franc gives our rose lots of body and structure, so it goes great with food.
Get the base recipe from Ina Garten here.